Madrasi Mutton Curry

Ingredient:

For the Curry powder:

• 1tbsp coriander seeds
• 1tsp fenugreek seeds
• 1tsp mustard seeds
• 2tsp poppy seeds
• 1tsp cumin seeds
• 2tsp black peppercorns
• ½tsp fennel seeds
• 3 sticks cinnamon
• 6 cloves
• 1 tbsp ground turmeric
• 4 whole dry chilies

For the curry:

• 2 small green chilies
• 4 cloves garlic
• 1.5cm ginger
• 1kg Mutton/lamb, cut into large cubes
• Salt to taste
• 1 tsp red chilli powder
• 3 tbsp mustard oil
• 1 tsp black mustard seeds
• 3 onions, finely chopped
• 10 curry leaves
• 250g chopped tomatoes, puréed
• 1tbsp tamarind paste
• 100ml water
• 150ml yoghurt
• coriander, to garnish

Method:

• Dry roast all the spices for the curry powder. Combine black peppercorns,cinnamon, cloves, coriander, fenugreek, mustard, poppy, cumin and fennel seeds, red chilies and grind to a fine  powder with the turmeric.
• Wet grind the green chilies, garlic and ginger with the water to make a fine paste.
• Marinate the Mutton/Lamb in a large bowl with the curry powder, yoghurt and salt, and set aside for 2 hours.
• Heat the mustard oil in a large pot until smoke point. Allow to cool down a little. Heat again and add the mustard seeds, let them pop for a few seconds and then add the curry leaves and onions. 
• Saute the onions for a few minutes till light golden in color and add the salt, green chili, garlic and ginger paste. Keep stirring to prevent the masala from catching the bottom of the pan. Saute for 2-3 minutes till you get the aroma of toasted spice,
• Now Add the tomatoes, tamarind, red chili powder and water. Bring to the boil and then add the Mutton/Lamb and any accumulated juices to the pan.
• Cover and simmer for 1 hour on slow fire until the masala has thickened and the Mutton/Lamb is tender. Keep stirring occasionally. 
• Garnish with coriander leaves.
• Serve hot with naan .